Any cake recipes with cointreau in?

Cointreau Melt-In-Your-Mouth Cake





1 box yellow cake mix


1 package vanilla instant pudding mix


4 eggs


1/2 cup vegetable oil


1/2 cup orange juice


1/2 cup Cointreau liqueur


1 cup sugar


1/2 cup butter


1/4 cup orange juice


1/4 cup Cointreau liqueur


1 1/2 cups fresh raspberries (or strawberries)


1 tablespoon orange rind











1. In a large mixing bowl, combine cake mix, pudding mix, eggs, oil, orange juice and Cointreau.


2. Beat well for 10 minutes.


3. Pour into lightly greased bundt pan.


4. Bake at 350 for 45- 60 minutes until done.


5. Let stand 10 minutes.


6. Turn out of pan.


7. While cake is baking, boil sugar, butter, orange juice and Cointreau for roughly 5 minutes.


8. Pour over cake while cake is still warm.


9. To serve, top each slice with fresh raspberries and a sprinkle of orange peel.Any cake recipes with cointreau in?
I am not sure but a great web site is


www.Taste.com.au


and it has a whole range of receipes and it might help.Any cake recipes with cointreau in?
I dont know if adding cointreau to the cake would leave alot of flavour after baking. I think you might be better making a chocolate cake and icing it with a chocolate glaze that has cointreau added. I have done something similar using the recipes from http://www.inspired-by-chocolate-and-cakes.com I just used the chocolate cake and chocolate glaze recipes.


I hope this helps
look for any recipe for orange cake, try AWW site, Bellaonline or allrecipies sites, you could even try to feed cointreau into your search engine you are sure to find something there





use your grey matter and search for the obvious
Chocolate Cloud Cake





9 ounces bittersweet chocolate, minimum 70 percent cocoa solids


1/2 cup unsalted butter, softened


6 eggs, 2 whole, 4 separated


1/2 cup plus 1 tablespoon sugar


2 tablespoons orange-flavored liqueur, optional (recommended: Cointreau)


1 orange, zested





For the cream topping:


2 cups heavy cream


1 teaspoon vanilla extract


1 tablespoon orange-flavored liqueur, optional (recommended: Cointreau)


1/2 teaspoon unsweetened cocoa powder, for sprinkling





Special equipment: 9-inch springform pan





Preheat the oven to 350 degrees F. Line the bottom of the cake pan with baking parchment.





Melt the chocolate either in a double boiler or a microwave, add the butter and let melt in the warm chocolate.





Beat the 2 whole eggs and 4 egg yolks with 1/3 cup of the sugar, then gently add the chocolate mixture, the orange-flavored liqueur and the orange zest.





In another bowl, whisk the 4 egg whites until foamy, then gradually add the remaining sugar and whisk until the whites hold their shape but are not too stiff. Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites. Pour into the prepared pan and bake for 35 to 40 minutes or until the cake is risen and cracked and the center is no long wobbly. Cool the cake in its pan on a wire rack; the middle will sink as it cools.





When you are ready to eat, place the still pan-bound cake on a cake stand or plate for serving and carefully remove the sides of the pan from the cake. Don't worry about cracks or rough edges, it's the crater look we're going for here. Whip the cream until it's soft and then add the vanilla and orange-flavored liqueur and continue whisking until the cream is firm but not stiff. Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea-strainer.